Rum Raisin Ice Cream

Prepare the Rum-Soaked Raisins:

In a small bowl, combine the raisins and rum. Cover and let sit for at least 2 hours, or overnight for a deeper rum flavor.

Make the Ice Cream Base:

In a medium saucepan, combine the heavy cream, whole milk, sugar, and salt. Heat over medium heat, stirring occasionally, until warm and the sugar has dissolved.

Temper the Egg Yolks:

In a separate bowl, whisk the egg yolks until smooth. Slowly pour a little of the warm cream mixture into the egg yolks, whisking constantly to temper the eggs.

Cook the Custard:

Gradually pour the egg yolk mixture back into the saucepan with the remaining cream mixture. Continue cooking over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes).

Finish the Ice Cream Base:

Remove from heat and stir in the 2 tablespoons of rum and ground nutmeg.

Strain and Cool:

Strain the mixture through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Let the mixture cool to room temperature.

Chill the Ice Cream Base:

Once cooled, refrigerate the mixture for at least 4 hours or overnight until chilled.

Churn the Ice Cream:

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